- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp garlic powder
- ⅛ tsp cayenne
- ¾ cup cold butter (salted or unsalted – I find it doesn’t affect the taste of the final biscuits by much)
- 1 cup sharp cheddar cheese, shredded
- ¾ cup cooked ham, diced
- 1 ¼ cup milk OR buttermilk
- Preheat the oven to 450°F.
- In a large mixing bowl combine the dry ingredients using a whisk; flour, baking powder, baking soda, salt, garlic powder, and cayenne.
- Cut in cold butter using a pastry cutter or two forks. Do this until the butter and dry ingredients make pea sized or smaller pieces.
- Stir in the pieces of ham and the cheese.
- Add the milk or buttermilk and stir to combine. Try not to overwork the biscuit dough – it’ll be ready once the dry ingredients just dissolve into the milk/buttermilk.
- Using an ice cream scoop or two spoons, drop about 3 tablespoons of dough onto a parchment paper lined baking sheet. You should be able to fit 12 large biscuits on a baking sheet, or you can make 24 smaller biscuits, divided on 2 baking sheets.
- Bake for about 15-18 minutes or until the tops are slightly golden. Allow to cool for a little bit on the baking sheet, then transfer to a wire rack to cool if desired.
- Ham and cheese biscuits are best served warm with a little melted butter on top. Enjoy!
It’s important to ensure that the butter you’re using is very cold. Cold butter straight from the fridge is fine, but sometimes I like to chop up my butter ahead of time, then place it in the freezer for about 15 minutes before adding to the recipe. This ensures that the butter is cold enough to work its magic in the dough!
To ensure that the biscuits baked properly, if making enough biscuits to fit on two baking sheets, please bake each batch separately.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breads & Baked Goods
- Method: Baking
- Cuisine: American/Canadian